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Quick and Easy Taco Chicken Soup

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Taco chicken soup is an easy taco soup recipe with chicken, black beans, fresh vegetables, and Mexican spices. This gluten free taco soup recipe is kid approved, too!

Sometimes you make a soup and it is an unexpected hit. This shredded chicken taco soup is one of those delicious surprises!

The top view of a bowl of shredded chicken taco soup. The soup is garnished with cilantro and sour cream.

Hearty Taco Chicken Soup

This taco soup has lots of shredded low fat chicken breast and vegetables.

This week’s organic farm box had the first green beans of the season. Our family loves green beans, both raw and in soups. There was another great surprise….green garlic!

Green Garlic

Have you tried green garlic? It is only available for a short time in the spring, but it has an incredible, mild flavor that is so good in soups and other recipes.

A bulb of green garlic on a cutting board

It is also the tail end of the season for fresh green garlic, one of my favorites. It adds a fresh, yet milder garlic flavor to your cooking. The older the green garlic gets, the stronger the garlic flavor.

You won’t typically find green beans in a taco soup with chicken, but I love to use a lot of vegetables when I cook. 🙂

What vegetables will you use in this healthy taco soup recipe?

A bowl of taco soup with chicken. The soup is garnished with sour cream and cilantro.

This taco soup with chicken is almost always adaptable to the vegetables you have in your refrigerator. Nothing drives me crazier than when veggies go bad in the back of the refrigerator!! If you only have zucchini and onion, use those in your healthy taco soup recipe!

If you like the taco chicken soup recipe, you should try these, too:

Top view of a bowl of taco chicken soup. Cilantro and sliced lime wedges are next to the bowl.

recipe love

How to Make Chicken Taco Soup:

4.84 from 6 votes
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Shredded Chicken Taco Soup
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Easy chicken taco soup

Course: Soup
Cuisine: Mexican
Servings: 6
Calories: 781 kcal
Author: Sandi Gaertner
Ingredients
  • 2 large organic chicken breasts
  • 1-2 clove bulbs fresh green garlic sliced thinly (if the bulb is large, just use one. If you can't find green garlic, substitute a mincedof garlic.)
  • 1 onion chopped
  • 1 cup green beans chopped
  • 2-3 zuchinni chopped (2 if they are large)
  • 3-4 carrots diced
  • 1 small jalapeno chopped, seeds removed (Be careful, the oils can stay on your fingers for awhile)
  • 32 ounces low sodium chicken broth
  • 4 cups water
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon salt possibly more depending on your taste
  • 1 tablespoon olive oil
  • green onions corn tortillas, and grated cheese to top
Instructions
  1. In a large soup pot, heat olive oil on medium heat.
  2. Add chopped vegetables.
  3. Saute for 8 minutes.
  4. Add two raw whole chicken breasts, broth, spices, and water.
  5. Bring to boil, then reduce heat to medium low.
  6. Cook for 30 minutes.
  7. Remove chicken breasts.
  8. Using two forks, shred chicken breasts and then return to the pot.
  9. Allow to cook 5 minutes.
  10. Serve with crushed corn tortillas, cheese, and green onions on top.
Nutrition Facts
Shredded Chicken Taco Soup
Amount Per Serving (1 g)
Calories 781 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 5g 25%
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 144mg 48%
Sodium 3151mg 131%
Potassium 3767mg 108%
Total Carbohydrates 64g 21%
Dietary Fiber 16g 64%
Sugars 28g
Protein 77g 154%
Vitamin A 671.4%
Vitamin C 148.8%
Calcium 31.7%
Iron 52.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

  1. Oh this looks delicious! I could totally grab a spoon and dig right in! On a side note, I make a beef taco soup and add green beans, ha! Must be a California thing! 🙂

    Reply

  2. Looking at this soup really makes me starving at midnight 😂
    I hope I can find all the ingredients, if not, I hope I still can make the soup with good taste.

    Reply

  4. I love green garlic, it gives dishes SO much flavour! This soup is loaded with so much flavour I think I’d have the whole pot to myself! haha 😀 Yummy!

    Reply

  5. Oh my goodness, I am so jealous that you have these ingredients right now. It is so cold here in Vermont and it will be months and months before green garlic or green beans are ready. Love this soup though. A healthy soup would definitely hit the spot today.

    Reply

  7. This looks super comforting. I make something like this whenever anyone in our house is feeling ill and it always perks them up.

    Reply

  8. I tried this soup for the first time last night. Actually, it’s my first soup ever. It turned out great. Except this recipe didn’t say when to put in the spices (cumin or chili powder). When I realized that, I had the chicken & water in already, which I’m sure was fine. I think when I have the left overs, I will leave the cheese out, horrible clean up!

    Reply

    • Oh, you are right Tammy. Thank you so much for letting me know. I tend to dump in the spices when I add the chicken and water. I will add this in. I appreciate your taking the time to write.

      Reply

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